Winter Warm-up Soup

If you put the wafers in the bowl with the soup and then a dash of sour cream its amazing. Oh, and save the olive oil that you roast the garlic in - you can use it in your other cooking and its very flavorful. The nice thing about this soup is that it stores well and you can pair it with a salad for lunch and its perfect. I recommend dressing it up with more spices - basil, rosemary, etc... Cole even likes a little red pepper.

Roasted-Tomato Soup with Parmesan Wafers
4 pounds tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or reduced-sodium chicken broth
1/2 cup heavy cream

Accompaniment: parmesan wafers

Garnish: oregano sprigs

Preheat oven to 350°F with rack in middle.
Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls and float 1 wafer in center of each.